Pineapple Fried Rice

 

Ingredients:

• 1 cup pineapple chunk
• 4 cups cooked rice, preferably at least 1 day old
• 4 Tbsp oil for stir-frying
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 red or green chili (de-seeded if milder rice is desired)
• 1/2 cup roasted unsalted cashews
• 1/2 cup frozen peas
• 1 egg, beaten 
• 1/4 cup raisins
• 3 Tbsp. chicken or vegetable stock
• 3 Tbsp. fish sauce
• 2 tsp. curry powder
• 1 tsp. sugar
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• 8-12 fresh shrimp/prawns

Step #1: Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.

Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add shrimp/prawns.

Push aside the shallots, garlic, and chili to make room for the egg. Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).

Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.

Add the cashews and stir-fry for 30 seconds.

Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork.

Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking. Also, continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.

Add the frozen peas, raisins, and pineapple. Stir-fry to mix in.

To serve, sprinkle with spring onion and coriander.

Continue stir frying until everything is integrated (1-2 more minutes).